Victoria Sponge with Tala Cake Tin Liners

As part of National Baking Week, the amateur Cater For You chef (with help from the Junior Amateur chef) thought we’d have a go at the classic Victoria sponge. As we like to make things nice and simple, we also grabbed a pack of the Tala Cake Tin liners. These are siliconised and oven safe up to 230°C and as you can see from the video below, they are very simple to use with a cake tin and once the cake has finished cooking, peel off onto cooling racks.

The basic ingredients were:

220g butter

220g caster sugar

220g self raising flour

2 level teaspoons of baking powder

filling – preferred jam of choice

filling – whipping cream

icing sugar for sprinkling

Pre-heat the over to 180°C / 160°C fan and then prepare the ingredients:

Mix together the butter, sugar, eggs, baking powder and flour until completely blended

Divide the mixture into each of the lined cake tins

Put into the pre-heated oven for 25 minutes when the cakes will have risen and be brown on top

Leave to cool in the cake tins for a few minutes

Turn the cakes out with ease from the liners and place on a cooling rack

Once completely cold, apply the jam and whipped cream and ‘sandwich’ the cakes together